Ingredients

  • 1kg potatoes boiled, peeled and mashed roughly
  • 2 medium brown onions sliced
  • 2 large green chillies de-seeded and chopped finely
  • 1 bunch fresh coriander leaves chopped
  • 1/2 cup loosely packed mint leaves chopped
  • salt to taste
  • 2 tablespoons tamarind pulp
  • 150 ml water
  • 125 ml Canola oil
  • 4 tbsp GC Xec Xec Curry Paste

Method

Heat oil in saucepan

Fry onions until golden-brown

Add GC Xec Xec Curry Paste, water and green chillies and cook on low heat for 2 minutes

Add potato, mix well, then add tamarind, fresh coriander, mint and stir well

Bring up to heat and add salt to taste.

Serving Suggestions

Enjoy as a light lunch in a wrap or slider or as a side.

Variations:

Add 2 cups each peas

Add 1 cup diced paneer at end of cooking

Replace potato with sweet potato or half and half